Herbed Chick Pea Salad

Herbed Chick Pea Salad
So you might be wondering, what's with all of the salad and salsa recipes???  Well, I love to eat raw vegetables and I think salads and salsas make a great appetizer, snack, side dish and even main meal.  I also love to chop.  It is relaxing for me and the end result is a rather satisfyingly delicious and beautiful dish.
This salad is even more amazing served with my Dreamy Creamy Hummus and my Pita Chips or fresh pita bread.  

Main Ingredients:
​2 cans of Chick Peas (garbanzo beans) rinsed and drained
1/2 of a Vidalia Onion finely chopped 
4 Persian Cucumbers chopped (or 1 seedless cucumber)
4 large Radishes chopped 
2 cloves of Garlic minced
1 cup chopped fresh Arugula
Juice of a small Lemon
1 tbsp. Extra Virgin Olive Oil (a good drizzle basically)

Herbs and Spices:
Pink Salt and Pepper to taste
Fresh Parsley - a lot of it!  Chop about a half a bunch
1 tbsp. Mediterranean Herb mix (or Italian Seasoning)

Steps:
1.  Add all of the main ingredients into a medium sized bowl.
2. Add all of the Herbs and Spices. 
3. Mix everything together.
4. Serve.
5. It's all in the chopping :)

Another reason I love salads is although there is a lot of chopping there are not a lot of steps.  You chop, add to the bowl, chop add to the bowl, and keep going.  The kitchen stays clean too!  You are washing a bowl, knife and a cutting board.
Fresh, easy and super healthy.  This salad lasts in the fridge for almost a week too.